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L.Slezinger

Eggplant Goulash

If you love eggplant and like hearty dishes, this is for you! Vegan friendly
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Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium eggplant peeled and chopped to 1/2-1 inch chunks
  • 1 yellow onion chopped
  • 1 tbsp minced garlic
  • 1 red bell pepper chopped
  • 1 tbsp all purpose flour
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 8 oz tomato sauce
  • 3 russett potatoes peeled and diced 1 inch
  • 2 tbsp Paprika
  • 1 tsp dried thyme
  • 2 tbsp soy sauce
  • 2 tsp granulated sugar
  • 1 tsp Worcestershire
  • 1 bay leaf
  • salt and pepper to taste

Method
 

  1. Coat the bottom of a large pot with olive oil and place it over medium heat. When its hot, add the eggplant. Sauté until lightly browned. Then Add red pepper, onion, and garlic to the pot. Continue to sauté until peppers and onions are tender, about 10 minutes.
  2. Sprinkle in the flour, while stirring, until it evenly coats everything.
  3. Add tomatoes, sauce,  broth, Paprika, thyme, bay leaf, potatoes, soy sauce, sugar, and Worcestershire to the pot. Bring to a good boil then simmer,uncovered, until the potatoes are fork tender, stirring occasionally, about 40 minutes.
  4. Remove from heat and season with salt and pepper to taste. I like to add a bit of cayenne pepper too for a kick.  Remove Bay leaf.
  5. Serve and Enjoy